Fermented mushroom ketchup.
-
worth1
- Reactions:
- Posts: 16957
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Fermented mushroom ketchup.
Moved from fermented mushrooms to here to complete the process.
And wow I nailed it on the flavors.
Unbelievably delicious and not even past the base yet.
Ingredients were the fermented mushrooms.
1 teaspoon allspice
1 teaspoon clove.
1 teaspoon star anise.
All these ground up in the spice grinder.
1 cup of rasins.
1/2 cup or more of the fermenting liquid.
1/2 cup of apple cider vinegar.
Zest of one lemon.
1 heaping teaspoon of hot cayenne powder.
1 heaping tablespoon of garlic powder.
1 heaping teaspoon of onion powder.
1 heaping tablespoon of ground ginger.
1/3 or so of a freshly grated nutmeg.
Let this simmer in a kettle until rasins soften.
Pul of burner and let cool.
Squeeze the juice of the lemon in minus seeds.
Put in blender and blend until smooth.
Set aside.
Add mushrooms and just enough of the fermenting liquid to blend until smooth.
Add the previous base and blend again until smooth and mixed well.
It should make a little over one realy full quart.
The reason for the two step method and cooling is i didn't want to kill the healthy lactose bacteria in the sauce.
If you want it sweeter add another cup of rasins.
I didn't want it sweeter and I didn't want sugar added so I used a natural sweetener with the rasins.
Off to the refrigerator it goes for the flavors to meld.
Right now it's pretty darn good.
No GMO.
Gluten free.
No High fructose corn syrup.
No processed sugars.
No artificial flavors.
No BPA.
All natural.
No nitrites or nitrites.
Hand crafted artisan product.
Rustic.
Healthy probiotics.
I think I covered it all.
And wow I nailed it on the flavors.
Unbelievably delicious and not even past the base yet.
Ingredients were the fermented mushrooms.
1 teaspoon allspice
1 teaspoon clove.
1 teaspoon star anise.
All these ground up in the spice grinder.
1 cup of rasins.
1/2 cup or more of the fermenting liquid.
1/2 cup of apple cider vinegar.
Zest of one lemon.
1 heaping teaspoon of hot cayenne powder.
1 heaping tablespoon of garlic powder.
1 heaping teaspoon of onion powder.
1 heaping tablespoon of ground ginger.
1/3 or so of a freshly grated nutmeg.
Let this simmer in a kettle until rasins soften.
Pul of burner and let cool.
Squeeze the juice of the lemon in minus seeds.
Put in blender and blend until smooth.
Set aside.
Add mushrooms and just enough of the fermenting liquid to blend until smooth.
Add the previous base and blend again until smooth and mixed well.
It should make a little over one realy full quart.
The reason for the two step method and cooling is i didn't want to kill the healthy lactose bacteria in the sauce.
If you want it sweeter add another cup of rasins.
I didn't want it sweeter and I didn't want sugar added so I used a natural sweetener with the rasins.
Off to the refrigerator it goes for the flavors to meld.
Right now it's pretty darn good.
No GMO.
Gluten free.
No High fructose corn syrup.
No processed sugars.
No artificial flavors.
No BPA.
All natural.
No nitrites or nitrites.
Hand crafted artisan product.
Rustic.
Healthy probiotics.
I think I covered it all.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.